Fried Cauliflower --(Bilingani La Kukaanga)

1. Put oil into a frying pan.

2. Fry onions.

3. When onions are brown, add all the ingredients except water.

4. Fry for 2 to 3 minutes.

5. Add water.

6. Cover and cook till tender and all the stock is dry.

7. Serve hot as a vegetable dish.

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Nutrient	Quantity
Total fats	2.0001 g
Protein	9.1177 g
Carbohydrates	39.9759 g
Energy	185.8797 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0447 g
Water	921.8951 g
Aspartic acid	1.2027 g
Calcium, Ca	131.3065 mg
Lutein + zeaxanthin	828.5728 g
Fiber, total dietary	12.606 g
Fatty acids, total saturated 22:0	0.0021 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	3010.0605 g
Niacin	4.6813 mg
Vitamin A, RAE	281.4893 g
Arginine	0.3337 g
Riboflavin	0.2171 mg
Tocopherol, beta	0.067 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0211 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	3.4152 g
Sodium, Na	72.2182 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0102 g
Total lipid (fat)	2.0001 g
Manganese, Mn	1.199 mg
Fructose	11.267 g
Proline	0.2109 g
Fatty acids, total saturated 16:0	0.2743 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Sucrose	0.8044 g
Choline, total	98.466 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	23.1162 g
Serine	0.2908 g
Fatty acids, total saturated 10:0	0.0196 g
Fatty acids, total saturated 18:0	0.0699 g
Vitamin B-6	0.8311 mg
Selenium, Se	1.848 g
Ash	4.6684 g
Fatty acids, total saturated 18:1 undifferentiated	0.4151 g
Pantothenic acid	1.4299 mg
Phenylalanine	0.2821 g
Copper, Cu	0.5006 mg
Betaine	1.3262 mg
Thiamin	0.3418 mg
Methionine	0.067 g
Iron, Fe	2.8088 mg
Carbohydrate, by difference	39.9759 g
Phosphorus, P	238.4596 mg
Folate, total	177.8347 g
Tocopherol, gamma	1.0412 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	17243.3433 g
Alanine	0.3328 g
Valine	0.2862 g
Fatty acids, total saturated 18:2 undifferentiated	0.6194 g
Glycine	0.2391 g
Carotene, alpha	676.8666 g
Glucose (dextrose)	10.9817 g
Fatty acids, total saturated 14:0	0.0159 g
Zinc, Zn	1.6582 mg
Isoleucine	0.2204 g
Fatty acids, total polyunsaturated	0.6641 g
Fatty acids, total saturated 14:1	0.0021 g
Leucine	0.3187 g
Tocotrienol, alpha	0.099 mg
Vitamin A, IU	5584.4538 IU
Folate, DFE	177.8347 g
Tryptophan	0.075 g
Vitamin C, total ascorbic acid	149.3206 mg
Phytosterols	78.1715 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.2037 g
Fatty acids, total saturated 20:0	0.0032 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.1676 g
Vitamin K (phylloquinone)	71.844 g
Fatty acids, total saturated	0.3933 g
Histidine	0.1707 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	0.4302 g
Threonine	0.286 g
Folate, food	177.8347 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Vitamin E (alpha-tocopherol)	4.2253 mg
Magnesium, Mg	105.2381 mg
Lysine	0.4583 g
Potassium, K	2048.4209 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.0889 g
Fluoride, F	17.3638 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Cauliflower	1	26.75	5.3179	0.2996
Onion	0.5 cup	32	7.472	0.08
Tomato	3	120.6297	26.0694	1.3403
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Water	0.5 cup	0	0	0
Cooking Oil	0.25 cup	0	0	0